Panchal Dairy: Making Artisanal Goat and Sheep Milk Cheeses in Sayla, Gujarat
Located in Gujarat's Sayla, Panchal Dairy produces and retails artisanal cheese made out of goat and sheep milk.
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Gujarat
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“Tiffin Number 165 goes to the Pardawalas”
What place do community kitchens have among the Bohris? Nabilah Noorani takes us through the Faiz al-Mawaid al-Burhaniyah kitchen in Vapi, Gujarat, deliberating on this question.
Gunda Na Mor Ni Kadhi Is Only Made During the Brief Springtime
This kadhi made with glueberry blossoms is still consumed during the brief period of spring in the northeast regions of Gujarat.
No Meal in Northeast Gujarat Is Complete Without Vaatelo Masalo
This hand-pounded masala paste is often used in dishes prepared by the Garasia, Dungri Garasia, and Bhil communities in northeast Gujarat.
Chana Khakhra
This dish is rooted in community, memory, and the vibrant spirit of Holi celebrations among the Bhils of Gujarat.
Aranya: Improving Crop Yields and Farmer Livelihoods Across Gujarat
Founded in 2016, Aranya is a Farmer Producer Organisation (FPO) comprising a group of smallholder farmers belonging to the forests of the Aravalli Hills in eastern Gujarat.
Wild Jai Farm: Stepping into a Biodiverse Territory
Coexisting with the flora and fauna of the region, Wild Jai Farm is home to seven varieties of indigenous mangoes, chikoos, and coconuts along with several forms of wildlife.
Mixed Millet Rotla
Sorghum, pearl millet, and finger millet flours are combined to make this wholesome dish, with recipes for cucumber-tomato sabji, and chilli pickle that pair perfectly with it.
Bajri Methi Gota
The Bajri Methi Gota made with pearl millet flour, methi leaves and spices is a simple but flavorful pakoda that's popular in the Kathiawad region of Gujarat.